Flourless Hazelnut and Dark Chocolate Torte

1. 1

   Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.

2. 2

   Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.

3. 3

   Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture.

4. 4

   Set aside in a warm place.

5. 5

   With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside.

6. 6

   Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until

7. 7

   thick and creamy, about 5 minutes.

8. 8

   Reduce the speed of the mixer to low and add the

9. 9

   chocolate and butter mixture, then the cocoa powder.

10. 10

    Fold in the whipped egg whites until smooth.

11. 11

    Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.